Holy Mole! Ella is 1: Mole

This is the Mole I made after watching Rick Bayless do it and reading a bunch of other recipes and then doing whatever I wanted.


  • Chilies
    • 10 Pasilla
    • 6 Mulato
    • 10 Ancho
  • Seasonings
    • 1 TB cinnamon
    • 2 tsp cloves
    • 1 TB salt
    • 1/2 tsp cayenne
  • 2 cups almond butter
  • 1 cup tahini
  • 1 cup raisins
  • 2 cups prune juice
  • 8 cups chicken stock
  • 8 cups water
  • 1 loaf of She Wolf crusty bread
  • 8 tortillas
  • 4 tomatoes
  • 10 sundried tomatoes
  • 4 TB minced garlic


  • Ahead: cut off the ends, stems, membranes, and remove seeds from the chilies and discard; rip remaining chilies into strips
  • In a hot, oiled pan, toast the chili strips briefly, in batches, until their color brightens, then remove to a bowl of water, submerging toasted chilies
  • Toast the sundried tomatoes and add to the chilies, allow to soak in water for about 1 hour
  • Meanwhile sequentially toast the tortillas, bread, garlic, cinnamon, cloves, cayenne, and raisins, and put these all in a big bowl and cover these ingredients with chicken stock, and allow to soak until soft
  • Puree the chilies in a food processor with just a little water until smooth, then cook over medium heat, stirring frequently, until darkened and reduced
  • Puree the other bowl of ingredients, and add to the chilies
  • Add the almond butter, tahini, prune juice, water and salt
  • Cook until boiling then simmer for about an hour
  • Use an immersion blender to make the entire sauce smooth
  • Taste and season

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